Homemade Classic Eggnog Recipe

In a heavy-bottom saucepan heat milk with cinnamon, nutmeg, and vanilla to an almost boil.

In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.

Slowly add hot milk to the egg yolk mixture, stirring continuously.

Pour the mixture back into the saucepan and cook on low simmer stirring continuously.

Let the mixture thicken until it coats the back of the spoon (just for reference about 160 F)

Remove from heat, add the fresh cream and alcohol. Pour in a pitcher and chill for a few hours.

Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted

Then place the mixer on the stand, use the whisk attachment, and whip until soft peaks.

Fold the egg whites into the cooled eggnog mixture

This can be served warm or at room temperature or return to the fridge to chill completely.

Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg.

Enjoy